Russian Cream with Berries

Russian Cream with Berries is a no-bake recipe built around heavy whipping cream, granulated sugar and Pinch of salt. Plan on 8 servings and about 255 minutes.

• Yield 8 servings
• Ready in 255 minutes
• Prep 250 minutes
• Cook 5 minutes

Ingredients

• 3 cups heavy whipping cream
• 1 1/3 cups granulated sugar
• Pinch of salt
• 1 tablespoon gelatin
• 1 cup boiling water
• 1 1/2 cups sour cream
• 1 tablespoon pure vanilla extract

Instructions

1. In a 4-quart saucepan, heat the cream, sugar and salt over medium heat until the sugar dissolves, stirring constantly, about 4-5 minutes. If it starts boiling, turn the heat down and simmer gently (I find the sugar usually dissolves before it starts to simmer). Remove from the heat and set aside.
2. Dissolve the gelatin completely in the boiling water and whisk it into the warm cream mixture.
3. Cool completely (you can speed this up by using an ice water bath or putting the mixture in the refrigerator, stirring every 15-30 minutes). Whisk the sour cream and vanilla into the cooled cream mixture until smooth.
4. Spoon into individual serving cups (about a cup per serving - you can use ramekins or small bowls or glass cups or just leave it to chill in one large bowl), cover loosely with plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
5. Top with fresh berries and/or pomegranate arils and serve chilled.

Let the center settle before you cut it, or the slices will slump.